GOLUMPKI
Stuffed Cabbage Rolls
Ingredients
1 head Green or Napa cabbage
1/2 lb. Lean ground beef
1/2 lb. Ground pork
1 c. Brown rice, cooked
1 large Egg, beaten
3 tbsp. Worcestershire sauce
1 tsp. Frank’s® Original Hot Sauce
3 Plump garlic cloves, minced and divided
28 oz. can San Marzano tomatoes, divided
1 Bay leaf
1/2 c. Plain bread crumbs
1-1/2 c. Tomato sauce
1/2 tsp. Lemon juice
2 tbsp. Granulated sugar
1/2 Sweet onion, chopped or diced
Kosher salt
Freshly ground black pepper
Directions
• Bring a large pot (6+ quarts) of fresh, cold water to a boil.
• Remove the tough outer leaves of the cabbage.
• Season the boiling water with about 1 tbsp. of salt. Immerse the trimmed cabbage in the boiling water.
• Boil the head of cabbage for 4-5 minutes, until easily pierced with a paring knife.
• Remove to a colander, drain, and allow to cool to room temperature.
• In a saucepot, crush (or use a food mill) the tomatoes. Add about 1/2 of the garlic, the tomato sauce, bay leaf, sugar and lemon juice.
• Cook the sauce over medium heat for 10-12 minutes. Stir frequently to prevent scorching.
• Set aside when cooked.
• In a mixing bowl, combine the pork, beef, rice, onion, beaten egg, bread crumbs, about 1/2 of the garlic, and the rest of the tomatoes, crushed by hand.
• Mix with hands until nicely combined. Set aside.
• Preheat oven to 350ºF (180ºC).
• In a large (9” x 13”) baking dish, line the bottom with about 1 cup of the tomato sauce.
• Peel off 12 leaves of the cabbage, trimming out any hard stems at the bottom of each leaf.
• At the bottom end of each leaf, place about 4 tbsp. of the meat mixture.
• Roll upward, tightly folding in the sides as you go, until an almost cylindrical roll is formed.
• Place rolls – seam-side down! – in the sauced baking dish.
• Cover the rolls with the remainder of the tomato sauce.
• Bake for 50-60 minutes.
• Allow to cool and set for about 5 minutes before serving. (This will help prevent the rolls from falling apart.)
• Serve with sweet and spicy chili sauce and/or sour cream.
SWEET & SPICY CHILI SAUCE
1/4 c. Cider vinegar
1/4 c. Dark (or light) brown sugar
1/4 c. Cold, fresh water
1 tbsp. Sriracha
• Place all ingredients in a sauce pan over medium heat. Stir to combine.
• Cover and heat through until the sugar has melted.
• Simmer until thickened and reduced by about 1/4, stirring frequently.
• Pour into a pitcher and serve.
A favorite Buffalo dish handed down (with a few punch-ups thrown in!) from the considerable Polish-American community in the area.
I’m not entirely a cabbage fan, but let me tell you: I am when this is what’s on offer!
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